Root vegetable, aubergine and walnut ragoût
- May 2016
- Serves 6
- Hands-on time 45 min, simmering time 30 min, plus soaking
Bruno Loubet’s ragoût recipe comes served with a gram flour pancake – a vegetarian recipe that will impress guests.
- 13.5g (4.2g saturated)
- 6g (4.9g sugars)
If you don’t have a gas hob, put the aubergine, halved lengthways, skin-side up under a hot grill for 10 minutes, turning halfway, until blistered.
You can also use split dried fava beans, which don’t need overnight soaking: boil for 15-20 minutes or until tender, then refresh under cold water, drain and use.
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